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Scrambled eggs with coconut shrimp, tomatoes and coriander

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Ingredients for 2 servings:

  • 200 g shrimp(s)
  • 6 cherry tomatoes
  • 5 large eggs
  • e.g. coconut oil
  • e.g. coriander leaves, fresh
  • sesame
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

fast, healthy and delicious

Thaw the shrimp until all the water has drained. Cut the tomatoes into small pieces. Whisk the eggs with salt and pepper and add a handful of finely chopped cilantro. Heat plenty of coconut oil in a nonstick frying pan. Fry the shrimp and tomatoes over high heat for about 30 seconds. Add the eggs, reduce the heat, and let the eggs set until the desired consistency is reached. Stir and toss occasionally. Sprinkle sesame seeds on the prepared plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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